1 large onion sliced
1 bulb of fennel (anise) white part only sliced
Tablespoon chopped garlic
2 tomatoes diced
Small jar capers
Small jar pitted kalamata olives
6 tablespoons parmesan cheese
In a large frying pan with 2 tbls olive oil saute the onions, fennel and garlic until soft 8 min or so. Add the chopped tomatoes, capers, and olives simmer 10 minutes. Stir in the parmesan cheese. Remove from heat set aside.
Spray some Pam or other vegetable spray in a large baking pan place 6 to 8 fillets in pan or as many that will fit. Spread the saute mixture evenly over fillets juice and all.
Preheat oven to 425 and bake for 15 minutes.
Very easy and delicious. Enjoy!
